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Fresh Tomato Chutney

This uncooked tomato chutney adapted from Lord Krishna's Cuisine by Yamuna Devi is a refreshing choice to serve alongside fried or baked savories calling out for some extra zip. Much like salsa in texture and flavor, I served this incredibly easy to prepare chutney with Madhur Jaffrey's Indian rice flour pancakes.

Based in London, Ontario, a veteran vegetarian for 23 years serves up a collection of delicious culinary creations from her kitchen, with an emphasis on spicy Indian dishes and whole foods. If you want to know what sensible vegetarians eat, Lisa's Kitchen is the place to be.